Sticky soya fillets with homemade pitta bread

I fancied something like a soya burger, but somehow that didn't quite tickle my fancy this time. I decided to make something a bit different, so I ended up making sticky marinated soya fillets with homemade pitta bread, and served them with carrots, lettuce and chilli ketchup. I recently bought a new product for me, chilli ketchup by Gran Luchito, whose smoked chilli paste and chilli mayo I have been using a lot lately. It's another brilliant product by them and I can only recommend it.

I really wanted to make the pitta bread myself, as I thought that the other steps for making this dish are quite simple and effortless. I sought for guidance from Felicity Cloake's recent article How to cook the perfect pitta bread. They turned out nice by following her recipe. I was just a bit too lazy sometimes and didn't roll the pittas quite as thinly as I was supposed to. Most of them puffed up properly though and I was able to fill them.

I enjoyed this plate very much. Here is my recipe for the other components starting with marinating the soya fillets.

Marinade:

2 tsp smoked chilli paste

1 tsp liquid smoke

2 tsp liquid aminos

1 tsp vegetable stock extract

4 tbsp maple syrup

3 garlic cloves

Other ingredients:

2 cups dried soya fillets/large soya chunks

2 carrots

1 red onion

Vegetable oil for frying

Lambs lettuce

Chilli ketchup

Method

Cook the soya fillets in water according to the packet instructions and quickly fry them in a pan in little oil. Cover them in the marinade and let rest in the fridge for at least one hour.

Cut the carrots into thin strings with a vegetable cutter or a spiraliser.

Cut the onion into half rings and fry them in little vegetable oil.

Also fry the soya fillets again before serving.

Serve all components together with the pitta bread. I also added some chilli ketchup and lambs lettuce on the side.

Enjoy!

Your VegHog

Soya fillets on a vegetable bed

I've had a good week so far, a couple of days off and a short trip to Oxford, from which I will be posting a few photos soon. Here is a new recipe for a light meal that I cooked inspired by my new dried soya fillets. The fillets are quite versatile to use and now I combined them with a green stir fry type of a dish. All in all this is a quick and easy vegan dish and here is how I made it.

Ingredients

6-8 dried soya fillets

1 red onion

2 carrots

150 g radishes

230 g purple sprouting broccoli

230 g pak choi

1 garlic clove

1 small chilli

1 tsp vegetable oil

2 tbsp sesame oil

3 tbsp soy sauce

2 tbsp Shaoxing rice wine

Method

Prepare the soya fillets and chop all the veg. My soya fillets needed to be cooked in water for 10 minutes and then they could be fried. Fry the soya fillets so that they get a bit firmer and add a little soy sauce.

Chop the red onion into half rings and the carrots into thin sticks. Slice the radishes and the pak choi. Chop the garlic and chilli finely.

Fry the onions, garlic, chilli and carrots in the vegetable oil. Season with sesame oil, soy sauce and Shaoxing rice wine and add the radishes and purple sprouting broccoli. Let simmer until the vegetables are cooked, yet a little bit with bite or crunch. Add the pak choi only just before serving to warm through and get slightly infused by the sauce.

Serve the vegetables with the soya fillets and enjoy!

I'll share this recipe with the Eat Your Greens vegetarian food blogging challenge that's all about green vegetables. This challenge is hosted by Shaheen from the A2K - A Seasonal Veg Table.  

Have a nice week!

Your VegHog